Quality indicators of broiler breast meat in relation to colour

Transcription

1 Animal Science Papers and Reports vol. 32 (2014) no. 2, Institute of Genetics and Animal Breeding, Jastrzębiec, Poland Quality indicators of broiler breast meat in relation to colour Gordana Kralik*, Ivona Djurkin, Zlata Kralik, Zoran Skrtic, Zarko Radisic Faculty of Agriculture in Osijek, J. J. Strossmayer University of Osijek, Kralja Petra Svacica 1d, HR Osijek, Croatia (Received March 13, 2013; accepted March 3, 2014) The aim of the study was to investigate the relationship between colour, final ph and drip loss and to determine the incidence of PSE and DFD meat in Cobb 500 and Hubbard Classic broiler chickens. The carcass weight, breast meat weight and its share (%) of broiler carcass, ph u, breast meat colour (CIE-L*a*b*) and drip loss (%) were measured. On the basis of paleness (L*) breast meat was classified into DFD (L*<44), normal (L*=44-53) and PSE (L*>53). Seventy five per cent of breast meat from Cobb 500 and seventy from Hubbard Classic were classified as normal. Breast meat classified as PSE had higher L*, lower ph u and higher drip loss (%) that than of normal characteristics. The opposite was found for DFD meat. Negative correlation between CIE-L and ph u and positive correlations between L* and b* values as well as between L* and drip loss (%) in both hybrid lines were determined. KEY WORDS: chicken / DFD / meat quality / PSE The success in broiler production is mainly dependent on the selection of a proper hybrid. This has motivated breeding companies to produce highly productive broiler strains with fast weight gain, high feed conversion and meat with satisfactory nutritive and technological quality. However, in chicken meat, like in pigs, due to accumulation of lactate in post mortem muscle, incidence of meat quality deterioration in form of PSE (pale, soft, exudative) and DFD (dark, firm, dry) meat can occur. A number of factors can lead *Corresponding author: gkralik@pfos.hr 173

2 G. Kralik et al. to development of PSE and DFD meat. These include ante mortem handling of the chicken [Guarnieri et al. 2004], feed [Olivo et al. 2001], genetic background [Lara et al. 2003] and lipid oxidation [Soares et al. 2009]. Quiao et al. [2001] have classified chicken breast muscle into three groups according to the colour: lighter than normal (L*>53), normal (48<L*>53) and darker than normal (L*<48). Based on their earlier investigations of relationship between ultimate ph and broiler breast fillet colour, Soares et al. [2009] have proposed the following criteria for classification of breast meat into quality categories: L* 53 for PSE, L 44 for DFD like and 44<L*<53 for normal meat. Medić et al. [2009] reported that PSE chicken is often characterised with lower ultimate ph values (<5.6). Several authors have found a negative correlation between colour and ph of chicken breast meat [Barbut 1993, Fletcher 1995, Allen et al. 1998]. Chicken meat with lower ultimate ph values has lower water holding capacity which influences cooking loss and drip loss, while meat with higher ultimate ph is often characterised by increased tenderness [Froning et al. 1978, Barbut 1993] and improved shelf life [Allen et al. 1997]. Meat colour is associated with ph in a way that lighter muscles (L*>50) have higher ph values than darker (L*<45) ones [Allen et al. 1998]. Fletcher et al. [2000] have established a significant correlation between ph and extreme colour variations, while Salakova et al. [2009] have determined a negative correlation between ph, L* and b* and positive between ph and a* values. The aim of this research was to investigate relationship between colour and ph values, as well as with drip loss in breast meat of Cobb 500 and Hubbard Classic broiler chickens and to determine incidence of PSE and DFD meat in these two strains. Material and methods The study was conducted on 85 Cobb 500 and 81 Hubbard Classic broiler chickens of mixed sex. Both hybrids were fed same feed and were raised under same conditions. Birds were fed starter diet containing 23% CP and MJ/kg ME from day 1 to 21, and from day 22 until slaughter they were fed diet containing 19% CP and MJ/kg ME. After day 42 broilers were slaughtered and carcasses were processed according to Croatian regulations N.N. 78/11 and N.N. 67/12. After 24 h of cooling the carcasses their weight and technological meat quality traits were measured. Ultimate ph values (ph u ) were determined on Pectoralis major muscle 24h post mortem with Mettler MP 120-B digital ph-meter. The colour of breast meat was determined after 24 h of cooling the carcass with Minolta CR-300 colorimeter (MINOLTA CAMERA Co. Ltd., Osaka, Japan) calibrated against white plate (L*=93.30; a*=0.32 and 1.8; b*=0.33) with 8 mm optical probe diameter, D65 illuminant and 2 observer. The meat colour is presented as CIE-L*a*b* (Commission Internationale de l Eclairage, 1976). Drip loss was determined by bag method according to Honikel [1987]. Depending on the colour breast meat samples were classified into following groups: DFD (L*<44), normal (44<L*<53) and PSE meat (L*>44) Soares et al. [2002, 2009]. 174

3 Quality indicators of broiler breast meat in relation to colour The obtained data were subjected to one-way ANOVA (Statistica for Windows v. 8.0). The differences between hybrids were tested using Fisher LSD test, where P<0.05 was classified as significant. The relationship between investigated technological meat quality traits is described by linear regression and correlation (r). In cases where P<0.05, correlation coefficient (r) was classified as significant. Results and discussion Table 1 presents differences between investigated hybrid strains in slaughter and meat quality traits. There were no significant differences between broilers in carcass weight, L* and b* values. A significant difference between two hybrids was found for a* values, which indicates that Hubbard Classic broilers had more pronounced redness in their breast muscle than did Cobb 500 strain. Table 1. Slaughter and meat quality traits (mean±sd) of investigated hybrids Trait Cobb 500 strain (n=85) Hubbard Classic strain (n=81) P Carcass weight (g) Breast meat weight (g) Share of breast meat (%) ph u L* a* b* Drip loss (%) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± It can be noticed that breast meat with higher L* values had lower ph u, which is in accordance with investigations of Qiao et al. [2001] and Medić et al. [2009]. Salakova et al. [2009] have determined a negative correlation between ph and L* values (r = -0.41, P). This was also in accordance with Fletcher [2000]. Janisch et al. [2011] have determined only small differences in meat quality traits (ph, electric conductivity, a*, b*) between hybrid broilers aged 28 and 42 days, where L* values were higher in older chicken, while higher a* and b* values were found in breast meat of younger chicken. Similarly, Muthukumar et al. [2011] have found that birds with slaughter weight higher than 2000 g had higher a* and b* and lower L* values than birds with lower slaughter weights. Petracci and Fletcher [2002] reported a significant alteration of chicken meat and skin colour during first 6h post mortem, afterwards these changes were minimal. Allen et al. [1998] have grouped breast meat samples into light (L*>50) and dark group (L*<45) and reported that light breast muscles had higher b* and a* values, as well as considerably lower ph than dark muscles. Ristić and Klaus [2010] have determined significant differences between chicken sexes and genotypes in ph values measured 15 minutes post mortem. They assumed that meat quality (PSE and DFD) can be predicted by initial ph and proposed 175

4 G. Kralik et al. following critical values: 5.8 (PSE), ( normal ), 6.3 (DFD). Opposite to this, Le Bihan-Duval et al. [2008] proposed ultimate ph as a criterion for meat quality prediction, because this trait is significantly associated with colour, water holding capacity and tenderness. Table 2 presents ph, colour and drip loss values when breast muscles were classified into PSE, normal and DFD meat. It can be noticed that 20% of Cobb 500 and 27.12% of Hubbard Classic broiler chicken breasts were classified as PSE meat, while 75.29% of breast samples from Cobb 500 and 70.3% of breast samples from Hubbard Classic broilers exhibited L* values from 44 to 53 which classified them to normal quality group. As expected, breast muscles classified as PSE meat exhibited lower ph u and higher L* values than breasts classified as normal. Furthermore, drip loss was higher in PSE group and lower in DFD group, comparing to the normal breast meat classified in both broiler lines. This is in accordance with investigations of Froming et al. [1978] and Barbut [1993]. Table 2. ph, colour and drip loss values for PSE, normal and DFD meat Category n % ph u L* a* b* PSE normal DFD PSE normal DFD Cobb 500 strain (n = 85) Hubbard Classic strain (n=81) Drip loss (%) Tables 3 and 4 contain correlation coefficients between L* value, i.e. level of paleness and technological meat quality, breast meat weight and share of breast meat in investigated broiler lines. In both hybrids a negative correlation coefficient ( r ) between L* and a*, ph u and breast meat weight was determined. Opposite to this, with the increase of L* value, an increase of b* and drip loss (%) in chicken breast meat Table 3. Correlation coefficients (r) between L* and investigated meat quality traits and regression equations for prediction of L* value in Cobb 500 hybrid line Trait Correlation (r) P (r) Regression equation a* b* ph u Drip loss (%) Breast meat weight (g) Share of breast meat of carcass (%) x x x x x x 176

5 Quality indicators of broiler breast meat in relation to colour Table 4. Correlation (r) between L* and investigated meat quality traits and regression equations for prediction of L* value in Hubbard Classic hybrid line Trait Correlation (r) P (r) Regression equation a* b* ph u Drip loss (%) Breast meat weight (g) Share of breast meat of carcass (%) x x x x x x can be observed. The correlation between L* value and share of breast meat in Cobb 500 was positive (r = 0.130) and in Hubbard Classic negative (r = ). However, these correlations were not significant in both investigated hybrids. Moreover, the correlation between L* value and body weight (Hubbard Classic), as well as with L* and a* value (Cobb 500) was also not significant (P=0.331 and P=0.919). However, a significant correlation between L* and b* values was found. The r coefficient of correlation was between for Hubbard Classic and for Cobb 500. With the drop of ph u an increase of L* values could be observed in both Cobb 500 (r = ; y= x) and Hubbard Classic (r = ; y= x) hybrid lines. The correlation between L* values and drip loss (%) was positive and medium high in Hubbard Classic (r = 0.476), while in Cobb 500 it was also positive, although with lower r coefficient (0.353). Summarizing, the results presented here show that meat from Hubbard Classic broilers had different quality traits as compared to Cobb 500 hybrid line. A significant negative correlation between L* and ph u and between L* and drip loss was established, while the regression equations show a linear relationship between investigated slaughter and meat quality traits. In conclusion, these results can help processing plants to make important decisions on further processing of chicken breast meat into different products REFERENCES ALLEN C.D., RUSSEL S.M., FLETCHER D.L., 1997 The relationship of broiler breast meat color and ph to shelf-life and odour development. Poultry Science 76, ALLEN C.D., FLETCHER D.L, NORTHCUTT J.K., RUSSELL S.M., 1998 The relationship of broiler breast color to meat quality and shelf-life. Poultry Science 77, BARBUT S., 1993 Colour measurements for evaluating the pale, soft, exudative [PSE] occurrence in turkey meat. Food Research International 26, FLETCHER D.L., 1995 Relationship of breast meat colour variation to muscle ph and texture. Poultry Science 74S, 120. FLETCHER D.L, QIAO M, SMITH D.P., 2000 The relationship of raw broiler breast meat color and ph to cooked meat color and ph. Poultry Science 79, FRONING G.W., BABJI A.S., MATHER F.B., 1978 The effect of preslaughter temperatures, stress, struggle and anesthetization on color and textural characteristic of turkey muscle. Poultry Science 57,

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